Lightly fold in the dry ingredients and milk alternately in three installments.

Pour the batter in the prepared tin and smooth-en the surface with a spatula.

Sprinkle the remaining pistachio on top.

Bake in a pre heated oven at 180 degrees Celsius for 40 min. or till done. Do the skewer test to check doneness .

Let the cake rest in the pan for five min and then carefully take it out .

Cool it on a wire rack.

Slice and serve after it has completely cooled.

Notes :

All ingredients should be at room temperature .

I felt the batter was a little more for the loaf tin, so i prepared four mini cup cake moulds with the extra batter. But the cake didn't rise like most cakes, so next time I'll bake the entire batter in the loaf tin.

I used a mixture of salted and unsalted pistachio because I have whole load of salted pistachio in my pantry. Simply rub the salted pistachio in a kitchen towel. This will reduce the salt.

The original recipe has only castor sugar but I have used a mix of both castor and fine granulated.

There is no oil in the original recipe but while beating butter and sugar I felt the mixture was quite dry so I added 2 tbsp oil.

While adding eggs the batter might curdle a bit but don't worry and proceed further.

The original recipe also has a glaze. It makes the cake soggy which none of us like at home. Hence I am not mentioning it here.